【Reading】あらじる

【English Name】Arajiru / Fishhead soup

Ara-jiru is a general term for soups whose main ingredient is the parts left over after a fish has been filleted into three pieces (sanmai-oroshi)—the head, bones, and fins, collectively called "ara."

Seasonings such as miso, salt, soy sauce, and sake lees are used, but no particular style is fixed. Ingredients combined with it include root vegetables such as daikon and burdock, shirataki, fish-paste products, and pieces of fish. There are regional variations, and where the dish is known by a dialect name, the seasonings and ingredients used may be more limited.

Basics of preparation
It begins by cutting the ara into chunks, simmering them, and drawing out a stock (dashi). Vegetables that take longer to cook are added to the pot first, and the seasoning is adjusted at the finish. Depending on the preparation method and seasoning variations, the finished dish can differ widely.

Commonly used fish
Large fish with abundant flesh tend to be chosen. Amberjack (kanpachi), sea bream (tai), and yellowtail (buri) are representative examples; cold cod (kandara), salmon, splendid alfonsino (kinmedai), tuna, and filefish (kawahagi) are also used.

Relation to sushi restaurants
Because sushi restaurants generate large quantities of ara when preparing sashimi and toppings, ara-jiru is often served as a staff meal (makanai) or as a soup on the menu. Making full use of the umami of the ingredients, it can be called a dish symbolic of Japan's fish-eating culture.